Food allergies and the holidays
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EmailHelp your guests avoid allergic reactions.
For the 33 million Americans who live with food allergies, holiday seasons poses a challenging time. People may be eating foods they are unfamiliar with. They often eat at different places, with different groups of family and friends. It can be confusing for many people to understand the difference between a food allergy, intolerance and sensitivity.
A food allergy is an immune system reaction that occurs after a person eats, touches, or breathes in a certain food protein. A food allergy reaction can have symptoms that range from hives and itchiness to swollen airways, lips, or tongue. Extreme reactions are called anaphylaxis and may have symptoms that include a decrease in blood pressure, rapid pulse, difficulty breathing and even death. While food allergy reactions can be caused by any food, the CDC has identified the nine most common food allergens, calling them the “Big 9”. They are milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts and sesame.
Someone with an intolerance or sensitivity might experience mild to severe discomfort; symptoms are usually limited to gastrointestinal like diarrhea, vomiting or gas. An intolerance does not involve the immune system.
Symptoms communicated by children with food allergies
Children do not always have the words to tell an adult they are having an allergic reaction, so they might say something like the following:
- "This food is spicy."
- "My mouth (or skin) is itchy."
- "My tongue feels heavy."
- "My lips are tingly."
Check out FoodAllergy.org for more information on identifying allergic reactions in children.
Tips for dinner hosts
Restaurants spend quite a bit of time training staff on how to work with customers with special dietary needs. But as a dinner host, you may not have a clear understanding of what to do. Here are some suggestions to keep your guests safe and prevent any allergic reactions.
- Ask guests ahead of time if there are any allergies to be aware of and discuss alternative ingredients.
- Determine if there are other menu items that can be prepared instead that omit the allergen.
- If are serving food buffet style, make sure to label foods, or inform guests what is on the buffet before they sample something they shouldn’t.
- Provide each dish with its own serving utensil.
- Keep food labels so guests can check ingredients and allergen statements. Many people also avoid foods made on the same equipment as their allergen.
- If you are having a potluck, ask your guests to provide labels for their food as well as utensils to avoid any mixing of food.
- As you prepare dishes, keep each dish separate from others (avoid cross-contact), wash cutting boards, counter tops, utensils and cookware between uses, as well as your hands between prepping different items.
Michigan State University Extension encourages you to prepare food safely and be aware of other’s dietary needs. There is no such thing as a secret ingredient. An allergic reaction, resulting in hives, itching, swelling, stomach pain, nausea or vomiting, diarrhea, sneezing, coughing or wheezing, shortness of breath, difficulty breathing or swallowing or swelling of airways is not how you want a get-together to end. Be alert, know symptoms, and call 911 if symptoms warrant.
